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Mini Tahini Cups with a Creamy Coffee Date Filling

Without a doubt, these addictive little raw energy bites rank high on my list of delectable treats. I've already made them twice, partly because I wanted to get the proportions just right, and largely because I wanted to eat them again, even though a batch yields about 20. They do keep well though, as they are stored in the refrigerator and the basic ingredients are coconut oil, tahini and dates — not that they lasted very long in my kitchen, especially considering I shared with friends. Peanut butter fan that I am, I honestly think these rank right up there with homemade peanut butter sweets.

This brilliant recipe is slightly adapted from a new favorite cookbook that I received for possible review. I've written about Rawsome Vegan Baking before and haven't stopped using the book for inspiration since. The original recipe suggested serving them in standard size muffin cup portions, but I wanted to make them into smaller bite-size servings. Mind you, this did not prevent me from indulging in more, as I would have perhaps two (or more!) at a given time. Good thing they are naturally sweetened and full of goodness and without guilt — you would not necessary think so because these luscious creamy date filled delights satisfy the sweet tooth like the most decadent of desserts and literally melt in your mouth. Enjoy them anytime of day when the craving for a bit of sweetness hits. You won't miss the butter, sugar, nor the chocolate, in this instance.

In a medium bowl, beat together the tahini and coconut oil until smooth. Line the cups with a little under half of the mixture. Chill in the refrigerator for 30 minutes until set.

To make the filling, combine the dates, prunes, coconut oil, vanilla, salt and 1/4 cup of the coffee in a food processor. Process until you have a smooth, thick paste, adding more coffee as needed.

Remove the cups from the refrigerator. Evenly drop about about a scant teaspoon of the filling into each cup, gently spreading out a bit with a damp finger. Fill the cups with the remaining tahini mixture until the cups are full. Chill in the refrigerator again until set, about another hour or two, preferably longer if you can wait that long.

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.